Tweet Cooking with Sheridan 100112The recipe for these delicious Lebanese meatballs is from my latest book, The Cook’s Garden. They are excellent served hot with drinks before dinner. Provide toothpicks so it’s easy to pick them up and put the raita in the centre of the dish. For the meatballs, put the onion, ginger, garlic [...]
Tweet Try this stunning beef dish for Christmas this year instead of roast turkey. Serve with roasted rosemary potatoes, sweet potatoes and steamed baby vegetables. Ask the butcher to prepare a standing rib roast – 4 -5 ribs is ample for 8 – 10 people. Ask for beef which has been well-aged – it should [...]
Tweet The delicious warming winter stew served by Kim Currie at the Balmoral Mudgee Wine & Food Festival. Put the lamb chops, water and wine into a large saucepan or pot. Bring gently to the boil, turn down heat and simmer for 1 – 1.5 hours, removing any scum that comes to the top. Remove [...]
Tweet This is one of Michael Moore’s favourite Sunday lunches, from his new book Blood Sugar). Preheat oven to 200°C (400°F/gas mark 6). Peel and cut sweet potato into large chunks. Coat well with agave and soy sauce and place onto a shallow baking sheet. Roast in oven for 35 minutes, turning over halfway through [...]
Tweet This recipe is from Food of India by Carol Selva Rajah and and Priya Wickrwmesinghe (Murdoch Books). “Moghul lamb with turnips, a festive dish from the Punjab region of India would have once been served in the Mogul palaces at the time of their rule in India” says Carol. ” Even today this is [...]
Tweet This recipe is from a terrific little book called Money Saving Meals by Philippa Sandal & Diane Temple (Hachette), the theme of which is “shop smart, cook smart, eat well and save money.” As the authors point out, homemade burgers are tastier, healthier and cheaper than take-away varieties. This is a truly Australian burger [...]
Tweet A simple but effective way of jazzing up lamb fillets. This recipe is from Juleigh Robin’s terrific book “Wild Food” which features recipes using native Australian ingredients – perfect to celebrate Australia Day! Mix together the native mint, mustard powder, black pepper and parsley flakes on a plate. Roll the lamb fillets in the [...]
Tweet This delicious schnitzel is featured on the Austrian-influenced menu at Wild Brumby, Alpine Way, NSW. Pat schnitzels dry with paper towels and season with salt and pepper. Dust schnitzels lightly with the flour. Dip each one into the beaten eggs allow excess egg to drip off. Dip into the breadcrumbs, firming them on with [...]
Tweet This deliciouus fortifying soup is just what you need to get you through cold winter days. Lamb forequarter chops are good value, but you need to trim them of any fat and sinew – if you have time, the bones can be used to make stock which can be used in the soup. Place [...]
Tweet One of the recipes Justine Schofield (a finalist in the first MasterChef series) will be demonstrating next Saturday at the Campsie Food Festival. To make the sauce: heat the oil in a large heavy based saucepan. On medium low heat fry the onion, garlic and anchovies until soft. Add the tomatoes and bay leaves [...]
